I love watching the Great British Bake Off so much and recently I began been re-watching all the seasons on Netflix.
I especially love the history snippets on the show as they are quite enlightening and after watching one such history snippet on the Tottenham Cake, I felt inspired to try this recipe out because it reminded me so much of the “school dinners” cake as my husband calls it.
Not only was this recipe easy to prepare, it was really tasty and far better than any of the school dinners cake I have ever had.
Historically though, Tottenham Cakes were sprinkled with desiccated coconut but in this recipe I used Hundreds & Thousands because I had a few leftover in the kitchen cupboard! Also, I left out the baking powder because the number of eggs in this recipe were enough to give the cake a lovely lift!
- 230 grams Flour sifted
- 230 grams Caster Sugar
- 230 grams Butter
- 4 Eggs
- 1 tablespoon Vanilla Extract or Vanilla Bean Paste
- 2 tablespoons Milk
- 1/4 teaspoon Nutmeg
Group: Pink Icing
- 1 cup Icing Sugar sifted
- 1/3 cup Butter
- 1 tablespoon Milk
- 4 tablespoons Vanilla Extract
- Pink Food Colouring
- 4–5 tablespoons Hundreds & Thousands
Pre-heat the oven to 180°C
Using grease proof baking paper, line your cake tin.
In a mixer, combine butter and sugar. Once creamed, add eggs and combine until fluffy. Add vanilla bean paste, milk, nutmeg and while until well combined.
Add the sifted flour and (optional) baking powder until well combined.
Bake for 35 minutes ensuring its not over baked or burnt.
Once baked, set aside to cool while your prepare the icing.
Group : Pink Icing
In a clean and dry bowl, sift the icing sugar. Add milk and butter. Whip together until light and fluffy. Add drops of the food colouring until you reach your desired shade of pink.
Sprinkle with Hundreds and Thousands.
- Serving Size: 9 servings